Carrot Cake Cupcakes w/Cream cheese frosting

These are some of the BEST carrot cake cupcakes I have ever eaten. They are relatively low fat/good fat and you can cut down on the sugar if you want to make them even healthier. Of course, the frosting is what makes them over the top yummy and unfortunately, less healthy. Even though I have eaten a couple of them sans frosting, perhaps a light confectioners glaze over the top would work for those who are trying to watch what they eat. The recipe I loosely followed was on the Joy of Baking site. Here is my version:

Cake:

2 1/4 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg (freshly grated is best)
1/2 tsp. salt
1/2 c. oil (I used canola)
1/2 c. granny smith applesauce (I use two 4oz. prepackaged cups - regular applesauce will be fine, but won't impart the same bold flavor as the granny smith)
1 scant c. sugar (betcha brown sugar would be really good in this recipe...may have to try it or even cutting down on the white sugar and adding some molasses.)
4 eggs (egg substitute would be just fine in this recipe)
1 tsp. vanilla
2 c. grated carrots
1 c. grated apples

Preheat oven to 350.

Mix together the flour, soda, cinnamon, nutmeg and salt. Set aside.

In a large mixing bowl, mix together oil, applesauce & sugar. Add in eggs one at a time beating well after each addition. Add in vanilla, apples & carrots.

Add in flour mixture beating slowly and mix until just blended. Drop into lined muffin tins (about 2/3 full) and bake for about 20-25 minutes or until toothpick comes out clean (or cake pops back up lightly pressed).

Cool completely on wire rack before frosting.

Frosting:

1 stick unsalted butter, softened
8 oz. cream cheese (I use light)
3 c. confectioners sugar

Beat together the butter and cream cheese until well blended and fluffy. Add in the sugar one cup at a time until it is all well blended and frosting is smooth. Frost in swirls with a large rose tip or use a small knife to spread the frosting on.

Cupcakes will keep well in an airtight container in the fridge. (or if your house is a busy as mine, they will be gone before 24 hours is over.)

Beef Stew

Now that we have approximately 90lbs. of grass fed, local beef in our freezer, I probably will have quite a few beef recipes coming at you. I cannot tell you enough how much TASTIER and TENDER this beef is. I understand that buying local meat in bulk can be challenging financially & space wise, but find friends or co-workers to go in with you or ask the farm to consider selling you a partial package. If you are my age or older, you will remember how YUMMY food actually tasted when you were a kid. AND really? Less is more when things actually taste like something.

This is one of my all time favorite winter meals. Sometimes I change it up and add barley & mushrooms instead of potatoes. Stews are hearty and when served with some crusty bread make for a very happy tummy. I start this particular stew in the morning on low around 10am to be ready by 5-6pm.

Beef Stew
Makes a 3/4 full 6qt. Slow Cooker (so it probably serves 10/12 depending on portion size)

1 lb. stew beef, cut into bite sized pieces
1/3 c. seasoned flour (flour mixed with some salt, pepper & maybe onion & garlic powder)*
EVOO
Beef stock, water, red wine
2-3 med./lg. potatoes, cut into 1" pieces
2-3 lg. carrots, cut into 1" pieces
1 large onion, diced
2-3 stalks of celery, cut into 1" pieces
Whatever other veggies you like (I usually add a cup of frozen corn and peas about 15 minutes before serving and stew/soup is a great way to use up any leftover veggies that are hanging around in your fridge.)
Salt, pepper & seasonings (I like thyme, rosemary, basil, oregano, garlic)


Coat the stew beef with the seasoned flour. Brown it in a large heated skillet or pan that has been coated with EVOO.
*Flour is what helps to thicken up stews. You can add more flour mixed with hot water towards the end if you are not happy with the stew's thickness...and next time you make it, add less beef stock/water in the beginning.

Once meat is browned, remove from pan and place into the crock of the slow cooker, turn the heat down and de-glaze the pan with about 1/2 c. red wine, water, beef stock or a mixture of these. Pour de-glazing mixture over the beef in the crock once all the bits have lifted from the bottom of the pan.
De-glazing the pan simply means dredging up all the browned bits off the bottom of the pan by stirring it over low heat. Trust me. It's worth the extra step. Also if you use wine, the alcohol will cook off, but it does add another layer of rich flavor.

Add the potatoes, carrots, onion and celery into the crock. Add in equal amounts of beef stock and water to reach about 3/4 of the way up the crock (maybe 8 cups total?). Cook on low all day.

Cook's Notes:
I want to add two things: You can cook the onion, celery & some garlic in with the beef while it is browning or before you add the beef in to brown. Sometimes I do, most times I don't. Also, my recipe measurements are pretty rough since I don't measure anything. Definitely use them as a guide, but do what YOU think. We all have different taste buds and different likes. Recipes are great for guidance, but you should be making them yours by substituting, etc. when you think you might like something a little bit different.

Beef & Spaghetti Pie Ole

This recipe was tucked into one of my books and I think I had every intention of making it years ago, but never got around to it. It is a very easy recipe and one that will likely be moved into the rotation once a month or so. It got thumbs up from everyone, but the eldest.

Beef & Spaghetti Pie Ole

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained
3/4 cup sour cream

Directions:

Preheat oven to 350°F. Cook pasta according to package directions and drain.

Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles.

Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish.

Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.

**Cook's Notes**

I doubled this recipe to feed all 8 of us and served it with a simple tossed salad. Instead of using 2 9" pie plates, I used my large lasagna pan.

I made the following changes:

ground turkey instead of ground beef, plain organic yogurt for the sour cream, regular diced tomatoes mixed with a little bit of tomato paste and some finely chopped jalapenos instead of tomatoes w/chilis, Mexican blend cheese for the Jack cheese, part onion powder for the garlic powder.

Who knew? Cornstarch Pudding

So typically the eldest likes Angel Food cake with chocolate pudding poured into the middle & whipped cream frosting on top for his birthday. I always use cook 'n' serve pudding for the middle. Yesterday, I didn't buy any and I didn't have any at home so I tried a recipe for a chocolate cornstarch pudding. Um, yeah, good bye to boxed pudding forever. From now on, this will be my "go to" chocolate pudding recipe for this cake & for my chocolate cream pie. I also folded in some leftover chocolate whipped cream to lighten it up....YUMMMY.


Chocolate Cornstarch Pudding

2/3 c. sugar
3 Tbsp. unsweetened cocoa
1/4 c. cornstarch
pinch of salt
2 3/4 c. milk
1 tsp. vanilla
1 Tbsp. unsalted butter

In a medium saucepan, blend together the sugar, cocoa, cornstarch & salt. Add in the milk and heat to boiling over medium heat, stirring constantly. Remove from heat and add in the vanilla & butter. Let cool for 5-10 minutes, stirring occasionally.

You can serve this warm or place in fridge to chill. If chilling, place plastic wrap directly on top of the pudding to prevent a "skin".

Cheese Crackers

Oh my goodness. Let's just say my mouth was salivating while just reading the recipe for these crackers.

Ok, so they're not what I expected. They did not "crisp up" the way the thin wheat crackers do. The taste, however, was fantastic. It was the texture that was a total turn off. I baked them for at least double the time that was suggested and yet they still are "doughy". Perhaps it is the butter? Or the fact that the recipe seems to be a straight pie crust with spices & cheese? My thought is that I will add the spices & cheese in this cracker to the wheat ones and see what I come up with. Stay tuned.

Cheese Crackers

1 c. flour (I used 1/4 c. whole wheat and 3/4 c. all purpose)
2 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. salt
2 c. sharp cheddar cheese (I used a Mexican blend, but think a good Italian blend would work just as well)
1/4 c. unsalted butter
1 c. cold water

Mix the flour, herbs & spices. Cut the butter into pieces and cut into the flour (pulse everything in your food processor). Add in the cheese. Add the cold water and mix until soft dough forms.

Roll out onto greased baking sheets about 1/8" thick. Poke with fork and cut into cracker sized pieces (I made mine about 1/2" square). Bake for 10-20 mins. or until lightly browned.

Once cool, remove from pan and place into an open container overnight.

Homemade thin wheat crackers

These are easy, crunchy and very wheat-y. Do they taste like store bought wheat thins? No. Not even in the least bit. BUT, you can sprinkle them with salt, herbs, spices - whatever you feel like tasting AND making these is way cheaper than buying a box of Wheat Thins (which contain HFCS - you know, in case your were wondering). I did kosher salt and onion powder. Everyone liked them - even the kids. I will definitely keep the recipe in the usual rounds. They are really yummy with some Cabot 50% Less Fat Cheddar and grapes. Oh and Cassidy Hill Malbec. Can't forget that! ;)

Thin Wheat Crackers

1 3/4 c. whole wheat flour
1 1/2 c. all purpose flour
1/3 c. oil
1 c. water
3/4 tsp. salt
Herbs and/or seasonings for sprinkling on the top

Preheat oven to 350.

Combine the flours together in a large bowl.

In a smaller bowl, combine the oil, water & salt.

Mix into the flour just until blended (do not over mix). Roll out 1/8" or thinner onto ungreased sheet pans or cookie sheets. Score the crackers into the size you would like being careful not to cut all the way through the dough. Prick with a fork, dust with salt/seasonings/herbs.

Bake for about 30 minutes or until the crackers are brown and crisp. Cool & break crackers into scored pieces.

Standard Rice

I have been told that I make a the best "Puerto Rican Rice". The only thing is is that I didn't know that it was Puerto Rican! hahaha My eldest daughter often brings leftovers to school to eat and shares with her best friends, who are, you guessed it, Puerto Rican.

I've been making rice like this forever. I have recently stopped buying white rice altogether and only buy brown or Bob's Red Mill brown & wild, but I still make it the same way. This rice has accompanied chicken piccata, cashew chicken, cranberry chicken among other meals. Lots of times I will make it on a Monday and have the boys start it while I'm at dance and it is ready to eat with whatever has been simmering in the crockpot when I get home.

Standard Rice

2 c. brown rice
2-3 Tbsp. dried minced onion
1-2 tsp. dried minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. salt
freshly cracked black pepper
1/2 tsp. red pepper flakes
4 1/3 c. water
1 Tbsp. EVOO

Add all the ingredients to a large pot. Bring to a boil and then turn to low. Simmer for about 40 minutes on low or until all the water is gone. It is best not to lift the cover of the pan while cooking.

Cook's Notes:

You can use white rice, but cut down the water to just 4 cups.
You can also cut out the salt if you are using chicken broth/stock or a couple of bouillon cubes.
I have used dill on occasion with good results - especially good with fish or Greek style chicken.
If you prefer to use fresh onion & garlic, I would saute it up in the EVOO first before adding the rice, water & other ingredients.